Toasted Coconut and Chocolate Chunk Oatmeal Cookies / by Chelsea Zwieg

Let me just start this out by saying that there is nothing that makes a kitchen smell better than toasted coconut. No small talk to start this one out, just the straight facts. If I could keep a pan of coconut constantly toasting in my oven, I would. However, I have definitely left a pan of coconut in my oven thinking "I'll remember to take that out in 5 minutes" and pulled out a pile of ash 30 minutes later. So I'll just stick to making these cookies. 

I've gone on and on about how much I love oatmeal cookies before, and nothing has changed there. In fact, I think I've started to love them even more. The chewy oat, buttery brown sugar thing is just everything a cookie should be. And, because they are so sturdy, they take well to pretty much anything you want to mix in. 

For these cookies I used an equal amount of oats and coconut, just to be sure the coconut flavor was lost on no one. If you like a little bit more subtle coconut, you can use 1 1/2 cups oats and 1/2 cup coconut and they will be just as lovely. Just remember to use unsweetened coconut flakes. I like Bob's Red Mill brand, like these. Sweetened coconut comes in much smaller flakes which will not give the great texture that these have. It's also sweetened (obviously. good thing you have me to hit you with such rich knowledge, right?) which would mess with the overall sugar content and make these way too sweet. Just don't skimp on the chocolate chunks. Not in these cookies and not in life.

Toasted Coconut and Chocolate Chunk Oatmeal Cookies

Makes 10-12 large cookies

| Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 3/4 cup flour
  • 1/2 tsp. baking powder 
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup oats
  • 1 cup unsweetened flaked coconut
  • 3/4 cup dark chocolate chunks 

| Instructions

In a small saucepan over high heat, toast the coconut flakes until they are a deep golden brown. Stir continuously and watch very carefully, the line between perfectly golden and inedibly burnt is like .0002 seconds. Remove from the pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars for 3 minutes. Scrape the sides of the bowl and add the egg and vanilla. Beat for 2 more minutes and scrape the bowl again.

Add in the flour, baking powder, baking soda and salt and mix until the dough just comes together. Add in the oats and mix just briefly to incorporate. Add the toasted coconut and chocolate chunks and mix to combine. 

Scoop dough onto a baking sheet using a large scoop or 1/4 cup measure. Cover the sheet with plastic wrap and refrigerate for at least 30 minutes. 

Preheat oven to 350. Line 2 baking sheets with parchment paper or a silpat. Remove chilled dough from the refrigerator and arrange on the two sheets, at least 3 inches apart. Bake 12-15 minutes, until the edges are just turning golden brown but the center is still slightly pale. Let cookies cool on pans for 5 minutes before removing to a wire rack to finish cooling.